Instructions

1 cake | prep time 35 min | oven time 60 min | total time 1 hour 35 min

Instructions for the crust

1. Preheat the oven to 160 °C degrees. Line the bottom of the springform pan with baking paper and grease the sides with vegetable butter, using a kitchen brush.

2. Grind the oatmeal and the pepernoten for a few seconds in the food processor. Add the sugar, butter, vanilla sugar, salt and the cinnamon to create the dough. Evenly spread and firmly press this over the bottom of the springform.

Instructions for the filling

1. Melt the butter in a saucepan on low heat. Turn heat off immediately when melted. Set aside.

2. Mix the Coco Start Original, soy quark, lemon zest and juice, sugar and vanilla sugar in a big bowl.

3. Add the custard powder and the baking powder to the bowl, mix well with a spatula until there are no more lumps.

4. Pour a small part of the mixture (5 tablespoons) into the melted butter and mix well. Then stir the butter mixture into the rest of the mixture in the bowl.

5. Bake the cheesecake for 55-60 minutes, until the cake has risen nicely and looks golden (light) brown.

6. Turn off the oven and keep the cake in for 5-10 minutes before removing it from the oven.
7. Let the cake cool completely and store in the fridge.
8. Garnish with pepernoten just before serving, so the pepernoten stay nice and crunchy. Drizzle some Coco Start on top with a tablespoon.